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Vegan rhubarb muffins

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Ingredients for 1 servings:

  • 250 g whole wheat flour
  • 200 g soy yogurt (yogurt alternative)
  • 50 ml vegetable oil, neutral
  • 2 tsp lemon juice
  • 2 tsp baking powder
  • some agave syrup
  • 10 g Stevia
  • 250 g rhubarb, peeled, cut into pieces
  • some vanilla powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

for 12 vegan, wholesome, low-fat muffins

Combine the agave syrup with the rhubarb and set aside. Mix the remaining ingredients thoroughly, preferably in a food processor. Then fold in the rhubarb and fill the batter into 12 muffin cups. Bake in a preheated oven at 180°C (top/bottom heat) for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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